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- W3132616171 endingPage "448" @default.
- W3132616171 startingPage "448" @default.
- W3132616171 abstract "In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future." @default.
- W3132616171 created "2021-03-01" @default.
- W3132616171 creator A5022425018 @default.
- W3132616171 creator A5027219821 @default.
- W3132616171 creator A5041728854 @default.
- W3132616171 creator A5069211883 @default.
- W3132616171 date "2021-02-18" @default.
- W3132616171 modified "2023-09-26" @default.
- W3132616171 title "Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud" @default.
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- W3132616171 doi "https://doi.org/10.3390/foods10020448" @default.
- W3132616171 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/7922372" @default.